Linguini and Scallops Ala Greek |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Sauted scallops in garlic and Greek seasoning served over a bed of linguini with a crusty farm bread or toasted pita, a greek salad and feta cheese. Thinly sliced veggies add color and texture to this fast made meal that tastes like you slaved when actually you had time to grab a cup of coffee or tea and enjoy it before dinner. Ingredients:
1 lb scallops, 1-inch cubed if large |
1 lb linguine |
16 ounces frozen stir fry vegetables |
1 medium onion, quartered thinly sliced |
1 tablespoon olive oil |
2 tablespoons butter or 2 tablespoons margarine |
1 tablespoon butter or 1 tablespoon margarine |
1 teaspoon basil |
1 smashed garlic clove |
1 teaspoon parsley |
1 tablespoon all purpose greek seasoning (i use greek seasoning (spice)) |
1/2 lemon, juice of |
feta cheese |
Directions:
1. Heat large skillet, add olive oil, saute onions and garlic until just tender, add in frozen stir fry vegetables ( or you can dice yourself fresh veggies but this is a quick way) and saute until tender. (about 10 min).
2. Remove from pan into large bowl.
3. Add 2 Tbsp butter and scallops into heated pan with spices, cook until scallops are opaque (about 5 minutes).
4. Remove and add to bowl, cover to retain heat.
5. Meanwhile, have a pan of water to boil, add linguini and cook as per instructions until al dente (5-8 min).
6. Strain and put back into pot with Tbsp butter and palmful of feta cheese, stir until blended.
7. Pour into bowl with scallops and vegetable and mix together.
8. Squeeze lemon and then sprinkle more feta to taste, or serve on side.
9. Dinner takes less than 30 minutes from freezer to table and yet it tastes like you worked very hard( as per my family and guests).
10. *Prep time is longer to julliene vegetables if not using frozen veggies. I have done both ways, after work frozen veggies are handier.
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